Chicken Pot Pie

By Fleur de lis

Nothing is better than this golden brown homemade chicken pot pie for a classic, comforting dish.

Ingredients

• 1 pound cooked chicken tenderloins, add salt and pepper to taste
• 1 cup frozen green peas
• 1 cup baby carrots, chopped
• 1 cup mushrooms, chopped
• 1/2 cup celery, chopped
• 1 cup potatoes, chopped
• 1/2 stick of butter
• 1 large onion, chopped
• 1/2 cup all purpose flour
• 3 plus cups chicken broth
• 2/3 cup half and half or milk
• 4 unbaked Pillsbury pie crusts
• Salt and pepper, to taste

Details

Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 400°F.

Prepare two pie plates with bottom crust.

In a saucepan add onions, celery and carrots. Cover with chicken broth and cook until tender. Set aside.

In another saucepan add mushrooms and potatoes. Simmer in a little chicken broth until tender then add peas and chicken. Simmer until hot. In saucepan with onion mixture, add butter until melted then add flour gradually then milk until thickened. Add chicken broth until you have the right consistency.(Thick but not too thick) Add chicken, mushrooms, potatoes and peas to mixture. Add salt and pepper to taste.

Put half of mixture in each pie crust and then top with another pie crust. Cut 4 or 5 slits in center of top crust.

Bake about 20 mins until crust is golden brown. Let cool for 20 mins and then serve.